Hens with Apricot Rice Stuffing Recipe
Hens with Apricot Rice Stuffing Recipe photo by Taste of Home

Hens with Apricot Rice Stuffing Recipe

Publisher Photo
When you want to impress guests, you can’t beat these lovely Cornish game hens. Apricots and apricot preserves give the tender meat and moist wild rice stuffing a fruity flavor that everyone in our family loves. —Jodi Grable, Springfield, Missouri
TOTAL TIME: Prep: 25 min. Bake: 2 hours
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 2 hours
MAKES: 4 servings

Ingredients

  • 1 cup sliced fresh mushrooms
  • 3/4 cup chopped pecans
  • 1/2 cup chopped onion
  • 6 tablespoons butter, divided
  • 1 cup cooked wild rice
  • 1/2 cup chopped dried apricots
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 Cornish game hens (20 to 24 ounces each)
  • 1/2 cup apricot preserves
  • 1 tablespoon white vinegar

Nutritional Facts

1 serving (1 each) equals 940 calories, 64 g fat (21 g saturated fat), 269 mg cholesterol, 608 mg sodium, 51 g carbohydrate, 5 g fiber, 43 g protein.

Directions

  1. In a large skillet, saute the mushrooms, pecans and onion in 4 tablespoons butter until tender. Stir in the rice, apricots, parsley, salt, pepper and cayenne.
  2. Spoon about 3/4 cup rice mixture into each hen; tie legs together. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; drizzle over hens.
  3. Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 180° for hens and 165° for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer. Yield: 4 servings.
Originally published as Hens with Apricot Rice Stuffing in Taste of Home December/January 2006, p35

Nutritional Facts

1 serving (1 each) equals 940 calories, 64 g fat (21 g saturated fat), 269 mg cholesterol, 608 mg sodium, 51 g carbohydrate, 5 g fiber, 43 g protein.

Reviews for Hens with Apricot Rice Stuffing

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   (3)
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MY REVIEW
Reviewed Feb. 12, 2014

"Delicious!! These were the best Cornish hens that I have ever made or eaten. Only one change was to leave out the mushrooms. I served them with the Bacon Squash Sauté on the same page and crescent rolls."

MY REVIEW
Reviewed May. 26, 2010

"This rice stuffing is one of our all time favorites. We always make it to accompany our roast duck and often have it with whole roasted chicken. The mushrooms, apricots, pecans, onion and seasonings are an awesome combination."

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